Best 5 Muffin Tin Ice Cream Pies Recipes

PATRIOTIC HAND PIE ICE CREAM SANDWICHES

Steps:

• Preheat the oven to 375 degrees F. Line 2 baking sheets with parchment.
• Whisk together the raspberry jam, 1 tablespoon of the lemon juice and 1 1/2 teaspoons of the cornstarch in a medium bowl until smooth. Fold in the raspberries. Whisk together the blueberry jam, remaining 1 tablespoon lemon juice and remaining 1 1/2 teaspoons cornstarch in another medium bowl until smooth. Fold in the blueberries. Set both fillings aside.
• Unroll 2 pie crusts and place them on top of each other. Roll the dough out to a 14-by-15-inch rectangle. Place the dough over the top of a 12-cup muffin tin, making sure all of the holes are covered and some of the dough drapes over the sides. Roll out the remaining 2 pie crusts to a 14-by-15-inch rectangle and set aside (do not place over the muffin tin).
• Using the muffin tin holes as a guide, spoon 1 tablespoon of raspberry filling in the center of 6 holes. Spoon 1 tablespoon of blueberry filling in the center of the remaining 6 holes. Whisk the egg with 1 tablespoon water in a small bowl. Brush the edges of the dough and the lines between the filling with the egg wash. Place the other rectangle of dough on top and gently press the edges to adhere the dough pieces together.
• Place a cutting board on top of the dough on the muffin tin and flip it over so the dough is now on the cutting board. Trim the edges so you have 1 large rectangle with distinct corners. Use the tines of a fork to crimp the border. Cut the dough into 12 square pies--6 raspberry and 6 blueberry. Crimp the uncrimped sides.
• Put the pies on the prepared baking sheets and brush the tops with the egg wash. Cut small slits in the top of each and sprinkle with the turbinado sugar. Bake until the pies are golden brown and some of the filling is bubbling through the slits, 15 to 17 minutes. Let cool completely on the baking sheets, about 30 minutes.
• Use a sharp knife to make an incision in the cardboard of the ice cream pints from the top to the bottom. Slice each pint horizontally into four 1-inch discs and remove the cardboard. Reserve 2 of the ice cream discs for another use. Using the 6 remaining ice cream discs, sandwich 1 disc between 1 raspberry pie and 1 blueberry pie; repeat with the discs and pies.

MUFFIN-TIN KEY LIME PIES

Steps:

• Heat oven to 350°F. Place foil muffin liner in each of 12 regular-size muffin cups. Spray liners with cooking spray.
• In medium bowl, mix graham cracker crumbs, granulated sugar and melted butter. Divide mixture evenly among cups; press into cups using bottom of glass. Bake 8 to 10 minutes or until firm; remove. Cool 5 minutes.
• Meanwhile, in large bowl, beat condensed milk and yolks with whisk. Stir in lime juice and 1 teaspoon of the lime peel. Divide mixture evenly among cups. Bake 9 to 11 minutes or until set. Cool completely in muffin pan on rack, then cover and refrigerate at least 2 hours but no longer than 12 hours.
• Just before serving, beat whipping cream in medium bowl with electric mixture 45 to 90 seconds or until it just holds soft peaks. Add powdered sugar and remaining 2 teaspoons lime peel; beat to stiff peaks, 30 to 60 seconds. Top pies with whipped cream mixture.

MUFFIN TIN STRAWBERRY PIES

Steps:

• Position 2 oven racks to the top and bottom thirds of the oven and preheat to 400 degrees F. Line a baking sheet with parchment.
• Roll the pie dough into a 13-inch round. Cut the pie dough into 6 rounds using a 3 3/4-inch round cookie cutter. Press each dough round into a muffin tin cup, making sure it covers the inside of the cup. Poke the rounds all over with a fork.
• Bring the pie dough scraps together in a ball and re-roll into an 8-inch round. Cut into 6 rounds using a 2 1/2-inch round fluted cookie cutter. Using a paring knife, cut decorative slits into each fluted round and arrange on the prepared baking sheet. Brush with heavy cream and sprinkle with the coarse sugar. Bake the pie dough in the muffin tin and on the baking sheet until golden brown, about 10 minutes. Let cool completely.
• Meanwhile, puree the cornstarch, 1/4 cup granulated sugar, half the strawberries and 1/4 cup water in a blender. Transfer to a small saucepan, bring to a boil over medium-high heat and cook, whisking constantly, until thick and glossy, about 30 seconds. Remove from the heat, let cool completely and fold in the remaining strawberries.
• Whisk together the heavy cream and remaining 1 tablespoon granulated sugar in a medium bowl until soft peaks form.
• Remove the pie crust cups from the muffin tin. Spoon the strawberry filling into the cups and top with the fluted rounds and whipped cream.

MINI COOKIES 'N' CREAM ICE CREAM PIES RECIPE BY TASTY

Steps:

• Separate the icing from the chocolate sandwich cookies. Reserve the icing and put the cookies in a resealable plastic bag.
• Pound the cookies with a rolling pin until they reach a fine crumble. Transfer to a small bowl.
• Mix with the butter until well combined.
• Evenly distribute the crumble mixture into a 6-cup muffin tin lined with cupcake liners and firmly press the crumbs to form an even crust in each cup.
• In a medium bowl, combine the cream, condensed milk, vanilla extract, and the sandwich cookie icing. Whisk the ingredients until soft peaks form.
• Gently form in the cookies.
• Transfer the mixture to the muffin tin.
• Freeze for 4 hours, or until the ice cream has solidified.
• Remove the cupcake liners.
• Enjoy!

MUFFIN TIN ICE CREAM PIES

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Mix graham cracker crumbs, confectioners' sugar, butter, and cocoa powder together in a bowl; divide between 12 muffin cups and press into the bottoms to form an even crust in each.
• Bake in preheated oven until golden brown, about 10 minutes. Move to a cooling rack to cool completely.
• Scoop enough ice cream atop the cooled crusts to fill the muffin cups 3/4-full. Top each with whipped topping to fill completely.
• Put muffin cups in the freezer until the ice cream and whipped topping are firm, about 4 hours.
• When ready to serve, dip each muffin cup into a bowl of warm water for about 5 seconds and turn onto a plate.